PICKLED FISH

Pickled fish is a traditional dish prepared by marinating fish fillets in a mixture of vinegar, oil, herbs and spices. This method of preserving and seasoning has been used for centuries in different culinary cultures around the world.

The combination of the acidic flavors of the vinegar with the oil and herbs creates a unique and delicious flavor profile. The fish, when marinated in this mixture, acquires both the flavor and texture of the pickle, becoming a juicy dish full of nuances.

In addition to enhancing the flavor of the fish, pickling also contributes to its preservation, making it a popular choice in warm climates where refrigeration can be a challenge.

This versatile dish can be served cold as an appetizer, starter, or main course, and is especially prized for its ability to improve in flavor over time, making it an ideal choice to make ahead for special occasions or to enjoy anytime. moment as part of a balanced and tasty meal.

Here is a basic recipe for making pickled fish:

Ingredients:

Fish fillets (such as mackerel, sardines or any firm white fish)
Vinegar (preferably white wine)
Olive oil
Onion
Carrot Pepper
(optional)
Laurel
Peppercorns
You will need
Sugar (optional, to balance the acidity of the pickle)
Instructions:

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